Ethiopian Beef Stew (Key Wat)

Key WotA to Z Challenge (Letter B): Beef

Also pictured: Doro Wat and Ye’abesha Gomen

Key Wat is an Ethiopian beef stew/curry, it has a powerful flavor and goes best with the traditional injera (a sourdough crepe).

Key Wat

Special Ingredients: Ethiopian Clarified Butter (Nit’ir Qibe) and Berbere Spice
pecial Tools: Slow Cooker

On medium heat in a pan, melt

When butter oil is hot, add

  • 1 yellow onion, chopped
  • 2 tbs garlic, minced

Caramelize the onions, 20-30 minutes. Meanwhile, turn on the slow cooker to low, lightly coat bottom with some nit’ir qibe (or oil)  and place in slow cooker

  • 1.5 lbs beef or lamb, cubed

When onions are caramelized, mix in

  • 2 tbsp tomato paste
  • 2 tsp Berbere Spice
  • 1.5 tsp salt
  • 1/4 tsp sugar

When well-mixed, blend in

  • 2 cups beef broth

Pour the sauce over beef, cook on low in the slow cooker for 4-6 + hours.

30 minutes prior to serving, heat entire dish on HIGH heat to reduce liquid content to a thick sauce.

Serve with injera (a sourdough crepe made with Teff flour).


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